I have to say that I was a bit disappointed. While the finished truffles do look mouthwatering, I don't think they are going to go to the top of my favourites list. On reflection, I think I prefer to bite into solid chocolate, I'm not so keen on the squishy centre of the raspberry - they might have been more to my liking if I had coated them again. Having said that, my husband liked them and most of them went happily to work with him in his lunchbox!
I made about half of this recipe and got about 35 truffles.
Chocolate Covered Raspberry Truffles
Adapted from Epicurious
¼ cup double (heavy) cream
1 ½ tablespoons Framboise (raspberry) liqueur
6 oz fresh raspberries (1 cup)
½ cup unsweetened cocoa powder, you may need less
Stir in Framboise.
Put the cocoa powder into a plastic bag and add the truffles, shaking gently in the bag to coat them. Transfer onto a plate and keep chilled until ready to serve.